BBQ CATERING MEATS

Interested in knowing what meats our gourmet BBQ catering & our traditional BBQ catering services feature here at Smokin’ Man BBQ? We can provide you with a wide variety of these BBQ meats that are listed below.

BBQ BEEF

Beef Brisket – Is a boneless cut from the breast section, we trim it down  add our special rub and let it marinade over night. We then load it in the pits adding hard wood for that nice smokey flavor and smoke ring. The brisket will cook for 10-12 hours until it’s moist, tender, and flavorful. Your sure to wow your guests with with our beef brisket.

Prime Rib – We start by applying our house dry rub, then slow smoke it with oak until cooked to a perfect med-rare to medium. Served with a garlic and thyme aujus with horseradish sauce served on the side.

Grilled Sirloin Tri-Tip Steak – Marinated in our special blend of spices and served in its own juices– our most popular beef choice.

Tri-Tip – The boneless steaks are cut from Bottom Sirloin Butt, and specific portion size and thickness are sliced at an approximate right angle to the grain to ensure tenderness. Though virtually unheard of in North Carolina, the way we marinade, grill, and serve it up will surely leave you and your guests wanting more.

Porterhouse – Seasoned with cracked pepper and grilled to perfection.

Rib-eye – Seasoned with cracked pepper and grilled to perfection.

Rib-eye – Served with Chipotle-Honey Glaze and Garlic Chips with Roasted Pepper Relish. The glaze adds a great sweet and smokey flavor, and the Roasted Pepper Relish completes your steak with beautiful eye appeal and flavor.

New York Strip – Seasoned with cracked pepper and grilled to perfection.

Filet Mignon – Seasoned with cracked pepper and grilled to perfection.

Chuck Roast – This particular cut of meat is very versatile, it is also for the most part a good option for the budget minded. We take the chuck roast and season it with a rub, then slow smoke it for hours in our pits. Depending the type of event it can be sliced for a dinner, shredded or chopped for chuckie sandwiches.

Beef Ribs – We don’t boil or bake our ribs, we do it the old fashion way. We oil them down, add seasoning and put them on the smokers until they’re smokey, tender and practically falling off the bones.

Sausage – We use an all beef sausage, smoke it and serve them either on a toasted roll with peppers and onions or right onto your plate.

BBQ POULTRY

Chicken Halves – We smoke or grill chicken halves then as an option we baste them with our home made red sauce and serve it up primarily as a dinner with choice of sides.

Chicken Quarters – We smoke or grill chicken quarters then as an option we baste them with our home made red sauce and can be served picnic style or as a  dinner with choice of sides.

Boneless Chicken Breasts – We use a 4-5 oz breast (larger breasts are available) marinade them over night to insure that their moist after cooking. We the season them and either grill or smoke them at the clients request.

Sausage – For those of you that are conscious about fat we offer a smoked turkey sausage, that are both low in fat and low in calories.

Turkey Whole – We make smoked turkeys available all year round. Sizes range according to availability. These are definitely a treat, loaded with lots of flavor through a spice injection process and hardwood smoked.

Turkey Breast – Are also available all year round and is a favorite at our catering events whether served hot or cold you’ll you and your guest will sure to be pleased.

BBQ PORK

Chopped Pork – Traditional Eastern Carolina BBQ, either whole hogs or for smaller group butts either way your sure to be in hog heaven.

Pulled Pork – We smoke Boston butts for up to 16 hours and then instead of chopping the meat we hand pull it and add a red sauce or vinegar to it to complete the experience.

Pork Loin – Is marinated then rubbed and put on hour smokers. We then thinly slice it for either sandwiches or dinner plates. Another option available is to have us cut boneless pork chops and either grill them or smoke them.

Pork Roast – We take a pork roast season, smoke it until its about medium done, then slice it for dinner plates.

St. Louis Style Ribs – Is a meaty rib that is trimmed, rubbed, smoked and at the clients request can be glazed with a red sauce. These are our most popular ribs for catering.

Spare Ribs – Are done the same way as the St. Louis Style accept it the whole rib and the brisket bone has not been removed. The spare rib is a larger rib, however it has more waste and doesn’t present itself well on a plate.

Baby Backs – To many, baby backs are the king of ribs, I personally think they’re overrated. You get less bones, less meat and they’re more expensive. However, Smokin’ Man offers baby back ribs to those that prefer them.